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overhead shot of low carb riced cauliflower stuffing in serving bowl with sage on top
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4.67 from 3 votes

Low Carb Riced Cauliflower Stuffing

Low Carb Riced Cauliflower Stuffing is an easy keto stuffing recipe that's hearty and bursting with the flavors of traditional stuffing.  You'll never miss the bread!
Prep Time10 minutes
Cook Time20 minutes
Additional Time0 minutes
Total Time30 minutes
Course: Side Dishes
Cuisine: American
Servings: 6 servings
Calories: 190kcal
Author: Marcie

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. chicken sausage keto-friendly or your favorite; see note 3
  • 2 tablespoons butter or ghee divided
  • 1 medium carrot chopped
  • 1 stalk celery chopped
  • 1 large leek white and light green parts only, halved and sliced into half moons
  • 2 cloves garlic minced
  • 8 ounces mushrooms stemmed, halved and sliced
  • 14 ounces riced cauliflower see note 2
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme

Instructions

  • Heat olive oil over medium heat in a large skillet. Add the sausage and break up into small pieces with a wooden spoon. Cook for 5 minutes or until cooked through. Place in a bowl and set aside.
    1 tablespoon olive oil, 1 lb. chicken sausage
  • Add 1 tablespoon of butter or ghee to the skillet and add the carrot and celery. Cook for 5 minutes until softened.
    2 tablespoons butter or ghee, 1 medium carrot, 1 stalk celery
  • Add the remaining 1 tablespoon butter or ghee to the skillet along with the leeks, garlic and mushrooms. Sauté for 5 minutes, or until the mushrooms have browned and the liquid has evaporated.
    1 large leek, 2 cloves garlic, 8 ounces mushrooms
  • Add 2-4 tablespoons of water to the pan and scrape up the brown bits from the bottom of the pan, then add the sausage back to pan along with the riced cauliflower and herbs. Cover and cook for 3-6 minutes, or until the riced cauliflower has reached the desired level of doneness. Add salt and pepper to taste and enjoy!
    14 ounces riced cauliflower, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh thyme

Notes

  1. Pro tip: Prep your vegetables in advance to make meal prep go even more quickly.
  2. Use pre-made riced cauliflower for a time saver. Fresh or frozen riced cauliflower works perfectly in this dish.
  3. I used chicken sausage as it's nice and lean, but use your favorite. Omit the sausage to make this a vegetarian low carb stuffing.
  4. Customize the stuffing with your favorite vegetables and herbs!
  5. Leftover riced cauliflower stuffing will keep in an air tight container in the refrigerator for 3 days.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 5g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 423mg | Fiber: 2g | Sugar: 2g